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Meatball Recipe

meatball recipe

Basic Oven Meatballs Recipes

3 Beaten eggs
3/4 c Milk
3 c Soft bread crumbs (about
4 1/2 slices)
1/2 c Finely chopped onion
2 tsp Salt
3 lb Ground beef

In large mixing bowl, combine beaten eggs, milk, bread crumbs, chopped onion and salt; add meat and mix well. Shape into 6-dozen 1" balls. Place half the meatballs in 15 1/2 x 10 1/2 x 2 1/4" baking pan. Bake @ 375 degrees 25 to 30 minutes. Remove from pan; cool. Repeat with remaining meatballs. Place cooled meatballs on cookie sheet; freeze firm. Using 24 meatballs per package, wrap meatballs in moisture vapor proof material.
Seal and label Makes 6-dozen.

meatball recipe

Greek Meatballs

2 slices toast, golden brown -- crusts removed
1 medium onion -- chopped
1 fat garlic clove -- chopped
1-cup tomato sauce, homemade or canned
2 eggs
1/2 cup fresh spearmint -- rubbed between hands
OR 2 tablespoons dried spearmint
Fresh ground black pepper
1-pound ground beef
1 1/2 cups vegetable oil
1/2-cup olive oil

1-tablespoon flour
2 tablespoons drippings, or lard
1-cup tomato sauce
1 clove garlic -- minced
1 bay leaf

Put the toast torn in pieces, onion, garlic, tomato sauce, eggs, and spearmint in a food processor and process until the mixture is mushy -- like a thick, thick sauce. Season to taste with salt and a lot of freshly ground black pepper. Let this stand until the bread is moistened, about 30 minutes. Add the meat and mix with your hands.
Heat the oils in a frying pan or kettle. (You want the oil to be about 1 1/2 inches deep.) Wet your hands and shape the meat into about 30 small balls. When the oils reach 325 degrees, slip the meatballs in and fry for about 2 minutes on one side. Check to see if they are golden underneath, then turn them and fry 2 minutes more on the other side. Remove and drain.

To make the sauce, toast the flour in a small skillet, stirring, until it turns golden. Mix in the drippings, stir until smooth, then add enough tomato sauce to make a sauce, stirring again until smooth. Add the garlic and bay leaf and simmer for 8 minutes. Put the meatballs in the sauce and heat them through for 1 - 2 minutes. Remove the bay leaf and serve with orzo or rice.

meatball recipe

Zesty Turkey Meatballs
Makes 36 meatballs Prep: 15 minutes Bake: 20 minutes

12 large cloves garlic, halved
3 tablespoons grated fresh garlic
Several dashes bottled hot pepper sauce
1/2 cup apricot preserves
1/3-cup honey
2 teaspoons finely shredded lemon peel
1/2 teaspoon toasted sesame oil
1/3-cup rice vinegar
1 egg white, beaten
1/3 cup finely chopped green or red sweet pepper
1/3 cup quick cooking rolled oats
1 pound lean ground turkey
1/2-teaspoon salt
1. For sauce, in a blender container, combine garlic, ginger, hot pepper sauce, preserves, honey, lemon peel, sesame oil, and vinegar. Cover and blend until smooth. Set aside.
2. Preheat oven to 375 degrees F. In a medium bowl, combine egg white, sweet pepper, oats, salt, and 1/3 cup of the sauce. Add turkey; mix well. Shape into 1-1/2-inch balls. Arrange meatballs in a 15x10x1-inch baking pan.
3. Bake, uncovered, in preheated oven for 15 minutes or until thoroughly cooked. Brush with some of the remaining sauce and bake 5 minutes more until golden and glazed. Remove from oven, and drain on absorbent white paper towels. Cook remaining sauce in a saucepan over medium heat until heated through and slightly thickened. Serve sauce over meatballs. Makes 36 meatballs.

Nutritional Information
Nutritional facts per serving
calories: 41, total fat: 0g, saturated fat: 0g, sodium: 37mg, carbohydrate: 7g, fiber: 0g, protein: 3g, vitamin C: 1%, fruit: .5diabetic exchange, lean meat: .5diabetic exchange

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